Canadian Cheese Grand Prix

Starting 1980’s Canadian “cheese palates” started evolving by leaps and bounds. Previously, mostly cheddar and a few soft cheeses were consumed but now; cheese mongers in large cities stock hundreds of varieties both domestic and imported.

Most consumers discern clearly, differences between processed and natural cheeses, and appreciate distinct flavours inherent to the products of different regions. They know that the breed of the cow, or sheep, or goat, and the grass consumed make a difference.

Parmigiano Reggiano from Emilia Romagna, tastes completely different, to an imitation from Wisconsin, or New Zealand, or Argentina. The same is true for Cheddar from England, Camembert from France, Manchego from Spain, and Emmenthal from Switzerland.

Canada’s meadows feed millions of cows, sheep and goats. The grass species they eat make a distinct difference in their milk, and ultimately the cheese.

All Canadian provinces produce cheese, but Ontario and Quebec more than all others.

British Columbia and Alberta are relatively newcomers, but seem to be catching up quickly.

The Biannual Cheese Grand Prix celebrates the artistry of cheese makers across the country.

Jury of11 food industry experts select a Grand Champion a single winner in each 27 categories that cover all varieties made exclusively using locally milk.

It is always a gustatory pleasure and learning experience to line up six to 10 cheeses, 10 wines, and inviting friends to taste and discuss, both cheeses and wines to uncover flavours never experienced before.

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Professor Hrayr Berberoglu

Professor B offers seminars (Greater Toronto Area) to companies and interested parties at their residence on any category of wine, chocolates, chocolates and wine, olive oils, vinegars and dressings, at a reasonable cost. Please, contact him at hberbero@ryerson.ca